Easy Baked Chicken Breast

Juicy Honey Mustard Baked Chicken Breasts will become your new favourite chicken breast recipe. | cafedelites.com

5 from 27 votes

Easy Baked Chicken Breast

Tender and juicy Baked Chicken Breasts with a delicious honey mustard sauce takes only minutes to make! Baked Chicken couldn't be any easier to prepare for a quick and easy dinner idea. Smothered in a Honey Mustard Sauce with a kick of lemon juice, this will become your new favourite chicken breast recipe!

Prep Time5

Cook Time30

Total Time35

Course: Dinner

Cuisine: American

Keyword: Honey Mustard Chicken

Servings: people

Calories: 444kcal

Author: Karina

Ingredients

4 tablespoons olive oil
3 tablespoons honey
2 tablespoons whole grain mustard
1 tablespoon smooth and mild Dijon mustard
4 cloves garlic, minced
1-2 tablespoons fresh lemon juice, adjust to taste
2 pounds (1 kg) boneless skinless chicken breasts, (4 large chicken breasts)
Salt and cracked black pepper, to season
1/2 teaspoon paprika
2 sprigs rosemary
2 tablespoons fresh chopped parsley, to garnish (optional)

Instructions

Preheat oven to 400°F (200°C). Lightly grease a baking dish.
Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.
Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon 3/4 of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.
Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges.
Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.

Notes

To include roasted veggies, arrange them into the same baking dish around the chicken in the last 10 minutes of cooking. Rotate them in the pan juices or pan sauce and season with salt and pepper.

FOR A THICKER SAUCE: Transfer juices to a small pot over medium heat and bring to a simmer. Mix together 1 teaspoon cornstarch with 2 teaspoons water to create a slurry. Whisk slurry into the drippings, stirring sauce until thickened. Repeat with an additional teaspoon of cornstarch if needed. (Start small and build from there to avoid thickening it too much as it can turn gluggy).

Nutrition